About Dailyvegan
About Dailyvegan: My name is Sean Moxie, and I’m the brain behind dailyvegan.de / dailyvegan.recipes. To share my vegan cooking and kitchen knowledge with more people, I started this blog with it’s first recipe on January 1, 2016. The popularity of dailyvegan.de and it’s English version dailyvegan.recipes and the many wonderful feedback show me how good this decision was.
I’m very happy that there are more and more vegans, and that people are eating more and more plant-based foods. With dailyvegan.de and dailyvegan.recipes, I want to help make your mouths water regularly. And help even more people discover a taste for plant-based cuisine.
What could be better than enjoying a delicious meal while supporting environmental protection?
Every meal that doesn’t contain any animal products is a small win for environmental protection, climate friendliness, and animal welfare. If the food also tastes great, one meal might quickly turn into many. Because what could be better than enjoying a delicious meal while doing something good for the environment?
I almost entirely avoid convenience products (ready meals) on dailyvegan.de and dailyvegan.recipes. Because it’s not only healthier, it also saves a lot of money and, above all, packaging. Working with regional and seasonal ingredients automatically creates a healthy, fresh cuisine. Overall, this blog offers a balance between treats, indulgences, and good nutrients. This makes the vegan lifestyle easy to integrate into everyday life.
Find an incredible variety of vegan food on Daily Vegan
The categories and search function will help you find the perfect dish on dailyvegan.recipes for every occasion. Whether it’s quick and easy or something special for a vegan fine dining event. A clever balancing act between casual dining and affordable, sophisticated cuisine, which also includes quick recipes for after work and sweet snacks. Enjoy browsing!
By the way, it’s extremely important to me that everyone can afford good, healthy, and delicious, purely plant-based food. I’m far from rich and come from a poor family background. Therefore, I know very well what it’s like not to be able to afford the ingredients for a recipe. I don’t want to reproduce that feeling with this blog.
Many of my recipes are therefore in the ‘on a budget’ category. And the other recipes are generally quite affordable as well, even if they’re listed under ‘haute cuisine‘.
On Daily Vegan you’ll find many recipes that will help you make your own vegan dishes, that would otherwise be very expensive to buy. For example, vegan cheese, meat, and fish.
With my recipes, you can easily do something good for animals, the environment, and climate protection by eating a vegan diet. And it’ll also save your wallet!
A few facts about me, Sean Moxie
I’ve been vegan since around the turn of the millennium. In the late 90s, I started eating more and more vegan. Before that, I grew up vegetarian. And becoming fully vegan was rather a slow process than a final decision.
For many years, I worked as a vegan chef. After years of professional experience, I owned my own vegan fine-dining restaurant, the Plantenköök in Bremen, Germany. In my restaurant I cooked regional and seasonal cuisine, balancing between casual meals in the daytime and fine dining in the evening hours.
I changed the menu monthly, which allowed me to make sensible use of herbs, vegetables, and mushrooms that were in season.
I also worked minimal waste, usind no convenience products. At the Plantenköök, everything was homemade, from the aged vegan cheeses to our cherrywood-smoked seitan ham, various ferments, homemade kefir and kombucha sodas, and, of course, all the other elements of our five-course evening menu, our lunch menu, the charcuterie, and sandwiches with our own bread made from organic flour.
In addition to Daily Vegan, I now work in food photography, videography, recipe development, as an author, and in restaurant consulting. I also star at cooking events and cooking shows.
Feel free to contact me for a collaboration and check out my collaboration page.
As a chef, I show you the incredible diversity of modern, purely plant-based cuisine here on Daily Vegan.
What defines my cuisine – Sean Moxie as a chef
Loving the outdoors, gathering herbs and mushrooms has been an absolute passion of mine since childhood. Unusual ingredients like leaves, wood, and forgotten wild fruits also regularly find their way into my dishes. This allows my guests and readers of Daily Vegan to experience the flavours of ingredients that others would overlook as weeds or that are completely unknown to them.
My dishes are not only delicious and particularly flavourful, but also very fresh and healthy. As well as environmentally friendly, with a commitment to minimal to zero waste.
I combine traditional cuisine with a purely plant-based lifestyle. This way, classics are given new and modern interpretations. Fish and meat are not neglected, and tried-and-tested dishes are given a new, aromatic twist.
In my kitchen, lost diversity is revived. Pure fresh cuisine with an international influence. I like to call it big city cuisine. And it couldn’t be tastier.
As farm-to-table food, both old and new varieties of vegetables and fruits are used in my recipes. Mineral resources such as tubers, beets, and mushrooms, as well as the fruits of shrubs and trees. Simply the full diversity of our regional, native species.
I’m rediscovering robust, old varieties of local fruit and vegetable produce on my blog and at cooking events. I’m setting a delicious example for taste, biodiversity, health, and climate protection. Old fruit and vegetable varieties sometimes have up to 50% more beneficial nutrients. They are often less susceptible to pests, and are very well suited to organic mixed cropping. Their use also promotes the preservation of old fruit tree stands, and environmentally friendly permaculture.
By using plants that are not purely cultivated, but also their wild relatives and so-called weeds, I’m setting a very clear ecological example for climate protection in my recipes.
Why do I like sharing my expertise on Daily Vegan and at work?
Some people don’t yet know how to live in an environmentally friendly way or how to enjoy delicious vegan food at home. That’s why I like to share my knowledge. I also don’t see other sustainable chefs, blogs or businesses as competition, but rather as enrichment. That’s why I also like to share tips for professional kitchens.
All dishes cooked using my or other purely plant-based recipes are a small step toward a more climate-friendly world. And if the dishes taste so good that they’re cooked more often or people even switch to a vegan diet entirely. A lot has already been achieved.
It often helps to increase knowledge, but it’s also very important to create places of well-being. Places that invite you to linger and where everyone is welcome. I consider my blog dailyvegan.de and dailyvegan.recipes to be just such a place.
Daily Vegan in English and German
I started this blog only in German in 2016 on www.dailvegan.de.
A few years later I also added this domain www.dailyvegan.recipes for the English version of Daily Vegan.
I’m gradually translating my recipes and articles into English here. Since I still run Daily Vegan on my own and I like to work thoroughly, offering the best quality, it’s taking some time. But little by little, www.dailyvegan.recipes is becoming more and more complete and delicious.
Since when has Sean Moxie been vegan?
About my vegan journey: I was a vegetarian as a child, but I became vegan over 20 years ago for ethical and moral reasons. I don’t want to be responsible for the suffering of animals, and a vegan lifestyle is also more sustainable and healthier for the environment.
Enjoy browsing and cooking!
Love, Sean
